Oh my goodness, friends, do I have a story for you about this Pork and Vegetable Lo Mein! Honestly, this dish has saved me from more
Print
Pork & Veggie Lo Mein: Quick Weeknight Wonder
- Prep Time: 20 Minutes
- Cook Time: 15 Minutes
- Total Time: 35 Minutes
- Yield: 4 Servings 1x
- Category: Breakfasts
Description
My go-to recipe for homemade pork and vegetable lo mein! Forget takeout, this is faster, fresher, and full of flavor. Perfect for busy weeknights!
Ingredients
Scale
- Main Ingredients:
- 1 lb pork loin, thinly sliced against the grain
- 12 oz lo mein noodles (or spaghetti/linguine)
- 2 cups shredded green cabbage
- 1 cup matchstick carrots
- 1 red bell pepper, thinly sliced
- 1/2 yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- Sauce Essentials:
- 1/4 cup soy sauce (low sodium preferred)
- 2 tbsp oyster sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 1/2 cup chicken broth
- Garnish & Finishing:
- 2 green onions, sliced
- 1 tsp toasted sesame seeds
- Optional Extras:
- A pinch of red pepper flakes for heat
- 1 cup snap peas or broccoli florets
Instructions
- Noodle Time!: First things first, get those lo mein noodles cooking! Honestly, this is where I almost always forget to salt the water, but don’t be like me, hon! A good pinch of salt makes all the difference. You want them al dente, not mushy, or your lo mein will be a sad, clumpy mess. I usually just peek at the box and shave off a minute or two from the recommended cooking time, then drain and rinse with cold water to stop the cooking. Toss ’em with a tiny drizzle of sesame oil to keep them from sticking – total game changer!
- Pork Perfection: While the noodles are doing their thing, let’s get that pork prepped. Thinly slice your pork loin against the grain; this makes it super tender, trust me. In a small bowl, whisk together your soy sauce, oyster sauce, Shaoxing wine, sesame oil, cornstarch, and chicken broth for the sauce. This is my ‘mise en place’ moment, and honestly, it makes everything else flow so much smoother. Marinate your pork slices in a tablespoon or two of this magical sauce mixture while you chop veggies. Don’t worry, the rest of the sauce waits patiently.
- Veggie Prep & Sauté: Okay, time for the veggies! Get your cabbage, carrots, bell pepper, and onion all sliced up nice and thin. Heat a large wok or skillet over high heat with a tablespoon of oil. When it’s shimmering, add your marinated pork in a single layer. Don’t overcrowd the pan, or it won’t get that lovely sear – you might need to do this in batches, and honestly, it’s worth the extra step! Cook until browned and cooked through, then remove the pork and set it aside. My kitchen usually smells amazing at this point, truly comforting.
- Aromatic Bliss: Add another splash of oil to your hot pan if needed, then toss in the minced garlic and grated ginger. Oh, the smell! It’s like a warm hug for your senses. Sauté for about 30 seconds until fragrant – seriously, don’t burn the garlic, it turns bitter, and that’s a kitchen disaster nobody needs! Immediately add your sliced onions, bell pepper, cabbage, and carrots. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp. I like mine with a bit of a bite, but you do you, friend!
- Sauce & Noodles Unite: Now for the grand finale! Push the veggies to one side of the wok, then pour the remaining sauce mixture into the clear space. Let it bubble and thicken for about 30 seconds, stirring it constantly. Once it’s glossy and beautiful, toss the cooked pork back into the pan with the vegetables. Add your drained lo mein noodles to the mix. Use tongs to gently toss everything together, coating the noodles, pork, and veggies with that incredible sauce. This is where the magic happens, honestly, it just comes alive!
- Garnish & Serve: Once everything is perfectly combined and heated through, transfer your gorgeous Pork and Vegetable Lo Mein to serving bowls. Sprinkle with fresh sliced green onions and a dusting of toasted sesame seeds for that extra flourish. I always sneak a taste right from the wok – sometimes a little messy, but totally worth it! The flavors are just so vibrant and comforting, it’s a dish that genuinely makes me happy. Enjoy, my friend!
